All Stories

  1. Influence of Bacterial Cellulose (nata) on the Physicochemical and Sensory Properties of Frankfurter

    Article • Journal of Food Science, June 2014, Wiley

    Professor Kuo-Wei Lin

  2. Influences of Xylooligosaccharides and Saccharides on the Properties of Meat Batter During Frozen Storage

    Article • Journal of Food Processing and Preservation, May 2013, Wiley

    Professor Kuo-Wei Lin

  3. Antioxidant and trypsin inhibition activity of dioscorin influenced by yam cultivars and eluent pH

    Article • International Journal of Food Science & Technology, April 2012, Wiley

    Professor Kuo-Wei Lin